Taramosalata

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6-8 servings:

Ingredients

125gr fish roe, find at Greek Supermarkets

½-cup olive oil

Juice of 3 lemons

1-medium onion coarsely cut

4 medium potatoes

4 drops or more red or rose food coloring (optional)

                        Preparation

Peel and cut potatoes into wedges and boil them well.

Remove from the stove mash potatoes immediately, do not add any liquid and let it cool completely.

Combine in the processor, fish roe and onions and blend for three minutes and add mash potato continue blending until all ingredients are incorporated and blend together. Add olive oil and lemon juice alternately, very thin stream, little by little.

Finely add drops of the food coloring until you reach the desire color that should be pink-rose. (Optional)

Garnish with black olives, spring of parsley and some olive oil drippings.

The same recipe can be prepared with 6 sliced white bread with out crust.

Cut in small cubs and add it same way as potatoes and same blending.

If it happens that the preparation is to thick add some warm water, but carefully done so that it would not became watery. Keep in the Frigidaire

Serve with sliced crusty bread baguette, pita bread or tortilla triangles

Do not freeze.

For best cooking use fresh ingredients and Greek virgin olive oil